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Fish processing

Contributors in Fish processing

Fish processing

Sorbic acid

Fishing; Fish processing

An organic acid found naturally in some fruits. It is a permitted food additive as a preservative and is used as the sodium or potassium salt for this purpose in some fishery products, especially ...

Sorting

Fishing; Fish processing

Separating into defined categories of species, sex, length, weight, either at sea or onshore, or grading to sort into defined categories of some aspect of quality such as size or freshness. If used, ...

Sous vide

Fishing; Fish processing

Usually refers to composite foods intended for catering outlets, e.g. Fish or shellfish with vegetables and sauce, sealed in a vacuum pack and pasteurised. These products are often given an extended ...

Species identification

Fishing; Fish processing

Determination of the species of a fish or part of a fish to establish its authenticity. Identification might be required to support enforcement of regulations, for example restrictions on fishing for ...

Splitting

Fishing; Fish processing

Production of a split fish by cutting (by hand or by machine) partly through a gutted fish along its length from throat to vent or tail and laying it open to expose some or all of the backbone prior ...

Spoilage

Fishing; Fish processing

The process of rendering a stored food unfit for consumption, particularly by the action of microorganisms such as bacteria, moulds, and yeasts. The spoilage process in fish and shellfish produces ...

Refrigerated sea water (RSW)

Fishing; Fish processing

Sea water in fixed tanks chilled by mechanical refrigeration, especially at sea installed in the hold, for quickly and uniformly chilling pelagic fish, in particular, by immersion. In a full tank the ...

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